String Bean Casserole Salad

1 Review
  • Prep 20 m
  • Cook 20 m
  • Total 40 m
Servings: 1 pound


  • ½ cup apple cider vinegar
  • ½ cup French-fried onions (recommended French’s®)
  • ¼ cup Hidden Valley® Original Ranch® Dressing
  • 1 pound green beans trimmed, cut into thirds
  • 1 red bell pepper seeded, sliced
  • 2 cloves garlic smashed
  • 2 ounces dried porcini mushrooms
  • 8 sprigs fresh thyme


  1. 1. Fill up a large bowl with water and a few handfuls of ice, set aside.
  2. 2. Bring a large pot of water to a roiling boil. Add a heavy pinch of salt, the green beans and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes.
  3. 3. With a sieve or slotted spoon, move the vegetable to the bowl of ice water to stop them from over cooking.
  4. 4. Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
  5. 5. To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, vinegar, mushrooms, garlic, thyme and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes.
  6. 6. Turn off the heat and let it rest covered for 15 minutes more.
  7. 7. Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the Hidden Valley® Original Ranch® Dressing.
  8. 8. Toss and serve with fried onions sprinkled over the top.
• For safe meat preparation, reference the USDA website.
• For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.

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String Bean Casserole Salad is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from YUMMY!!! This is a wonderful recipe. My kids loved it. I'm going to serve it to my extended family on Saturday when they come for dinner. I think they will love it too.
Date published: 2013-12-12
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